NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

1.5 cup chicken bone broth

0.5 cup cremini mushrooms

1 cup baby spinach

1 large egg

2 tbsp nutritional yeast

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

PREPARATION

• 1

  Rinse and drain the canned chickpeas thoroughly.

• 2

  In a small saucepan, heat the olive oil over medium heat and sauté the sliced mushrooms and minced garlic until the mushrooms are golden and fragrant.

• 3

  Add the chickpeas and chicken bone broth to the saucepan. Use a potato masher or the back of a large fork to crush about half of the chickpeas directly in the pot to create a thick, porridge-like consistency.

• 4

  Stir in the nutritional yeast, sea salt, black pepper, and smoked paprika. Reduce heat to low and simmer for 8 to 10 minutes, stirring occasionally, until the liquid has reduced and the mixture is creamy.

• 5

  While the porridge simmers, bring a separate small pot of water to a gentle simmer. Crack the egg into a small bowl, then carefully slide it into the water to poach for 3 minutes until the whites are set but the yolk is still soft.

• 6

  Stir the fresh baby spinach into the chickpea porridge until it just begins to wilt, then remove from heat.

• 7

  Transfer the savory porridge to a bowl and carefully place the poached egg on top. Serve immediately.